On Wednesday night, I made onion bread pudding for J and I, which I have been dreaming about all week. I don't think I can emphasize enough how much I love bread pudding. If it is on the menu at a restaurant, no matter what else is on the dessert menu, I am ordering bread pudding.
This was a delicious and fairly inexpensive meal--the most expensive part was the Gruyere cheese but because you only need 3 ounces or 3/4 of a cup, even the cheese isn't too much.
We served this with a simple arugula (or rocket) lettuce salad tossed with olive oil, some herb vinegar we had gotten at the Ferguson Farmer's Market this summer, and freshly ground salt and pepper. It felt very much like we were eating European bistro food!
8 cups of baguette, cut into 1 inch cups--approximately one French baguette
2 cups of 2% milk--we bought a quart, which was plenty, since we don't normally drink 2%
1 Vidalia or sweet onion, cut into 1/4 inch rounds
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
3/4 cup grated Gruyere cheese
Glass baking dish--the recipe calls for an 8 inch square but we used our 2 quart rectangular one and it worked just fine!
Preheat oven to 425 degrees. Heat skillet over medium-high heat. Add onion rounds, taking care not to separate them to pan. Cook for three minutes on each side until the onions get a slight sear on them. Remove from heat.
Whisk together milk, eggs, thyme, salt and pepper. Add bread cubes and 1/2 cup of cheese, tossing to coat well. Pour in a glass baking dish coated in cooking spray and place onion rounds on top of bread mixture. Sprinkle remaining cheese (I grated just a bit more to cover the whole top) and bake for 25 minutes until bubbly. Cut and serve.
|Prior to going into the oven|
Serving size: 1 1/2 cups
This was my first time trying a savory bread pudding and I must admit, it was just as good as a sweet one. This would also be good with some bacon or sausage for a nice brunch entree, maybe with some mimosas to go with!
What's your favorite dessert?